Nordic Molasses Cookies

• 115 g Unsalted butter, softened
• 150 g Light brown sugar
• 80 g Molasses
• 1 Egg, room temperature
• 240 g Plain flour
• 1 tsp Bicarbonate of soda
• 2 tsp Ground cinnamon
• 1 ½ tsp Ground ginger
• ¼ tsp Ground cloves
• ½ tsp Fine sea salt

1. Beat the butter and light brown sugar in a bowl for 2 to 3 minutes until pale and fluffy. Beat in the molasses, then the egg, scraping down the bowl as needed.
2. In a separate bowl, whisk together the plain flour, bicarbonate of soda, cinnamon, ginger, cloves and salt. Add to the butter mixture and mix just until a soft, sticky dough forms.
3. Cover and chill the dough for 20 minutes, just until it is firm enough to roll. Meanwhile, heat the oven to 180°C (355°F) and line a baking tray with a baking mat.
4. Roll the dough into 18 balls and space them well apart on the tray. Bake for 10 to 12 minutes until the edges are set and slightly darker, and the centres look puffed but still soft.
5. Leave the cookies on the tray for 5 minutes to firm up, then transfer to a rack to cool completely. They will crisp at the edges as they cool.

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